Classic Danish Butter Cookies Recipe | Buttery Holiday Shortbread Cookies
These classic Danish butter cookies are crisp at the edges with tender, melt-in-your-mouth centers and rich buttery flavor. Simple techniques ensure beautiful swirls, pale-gold color, and bakery-style aroma.
Ingredients
Ingredients
- 1 cup (226 g) unsalted butter, very soft
- 3/4 cup (90 g) confectioners’ sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon fine sea salt
- Coarse sanding sugar (optional, for finishing)
- Melted dark or milk chocolate (optional, for dipping or drizzling)
- Sprinkles (optional, for finishing)
Instructions
Instructions
- Line two baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- In a large bowl, beat the very soft butter and confectioners’ sugar on medium speed for 2–3 minutes until very creamy and slightly fluffy, scraping the bowl as needed.
- Mix in the egg, vanilla extract, and almond extract until fully combined and silky.
- In a separate bowl, whisk together the flour and salt, then add to the butter mixture in two additions and mix on low just until a soft, thick dough forms.
- For swirls, transfer dough to a heavy-duty piping bag fitted with a large star tip and pipe 2-inch rosettes or rings onto the prepared sheets, spacing 2 inches apart. If too stiff to pipe, warm the bag briefly in your hands or beat in 1–2 teaspoons milk.
- For simple rounds, scoop 1-tablespoon portions, roll into balls, and flatten lightly with the bottom of a glass or a fork.
- Refrigerate the piped or shaped cookies for 15–20 minutes to help them hold their details.
- If using sanding sugar, dust cookies before baking. Bake for 10–13 minutes until edges are just golden and tops look matte, rotating pans halfway.
- Cool on the sheet for 5 minutes, then transfer to a rack to cool completely; cookies will firm as they cool.
- If desired, dip cooled cookies halfway in melted chocolate, add sprinkles, and let set.
Notes
Store completely cooled cookies in an airtight tin at room temperature for 1–2 weeks, layering with parchment. To freeze baked cookies, freeze in layers with parchment for up to 2 months and thaw uncovered at room temperature. To freeze dough, pipe swirls on a parchment-lined tray, freeze solid, then bag for up to 2 months; bake from frozen, adding 1–2 minutes. For best swirls, use very soft butter and a large star tip. Avoid overbaking; aim for pale golden edges. If dough is too loose or warm, chill 15–20 minutes; if still spreading, add 1–2 tablespoons flour. Use high-quality chocolate for dipping and don’t skip the pinch of salt for flavor.